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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-19-2007, 04:58 PM   #46
circle m
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I made 1, 6 half inch close nipples threaded into the bottom of the barrel with caps, (use a multi drill bit, they thread right in). 8 half inch holes in the lid. I used the charcoal grate from a weber 18" kettle wrapped in expanded metal for the fire pit. the expanded metal is 13" high, with 2.5" below the grate for ash, and 10.5 inches above the grate for charcaol. this holds 12 pounds easy, and will burn at 225 degrees for 10 to 12 hours.
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Unread 01-19-2007, 08:01 PM   #47
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These drum smokers look pretty cool. May be my next BBQ project!
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Unread 01-19-2007, 10:48 PM   #48
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Ok.. so, what's the diff between a WSM and one of these homemade barrel smokers?

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Unread 01-20-2007, 04:41 AM   #49
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Direct cooking over the coals @ 24" and no water pan.
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Unread 01-20-2007, 08:55 AM   #50
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Quote:
Originally Posted by Bigmista
About an inch or so. You can see the pics here:

http://www.thesurvivalgourmet.com/archives/80
I looked over your pics and was curious how you 'tend' the cooking of the ribs in the drum cooker you made. Do you flip them?, do you baste?, do you spray?

You also mentioned making another drum cooker but modifing, what where the modifications you were thinking about?
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Unread 01-20-2007, 11:21 AM   #51
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I try not to tend. If themps are hanging between 225 and 235 (like they usually do) I don't open the lid. At about 2.5 hours I'll check to see if they have pulled back. I'll check every half hour until they are ready to foil.

The mods I am thinking of making are putting wheels on it, having the holes drilled instead of burned thru and putting pipe fittings or something like that in there that is easier to close off, working out some type of hook system to raise the ash pan out of the cooker instead of reaching down into the barrel.
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Unread 01-20-2007, 01:33 PM   #52
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Got the UDS going for the first time with food. Temps hanging in the 230 range with no problems. I am using my spicewine charcoal grate from the bandera. It barely fits.

I have 2 butts on and 3 slabs of loin back ribs. I am using the Steve Raichlen rib rack I found at Academy($20). It is pretty heavy duty and holds 4 slabs.

Also got the new nutemps going.
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Unread 01-20-2007, 06:12 PM   #53
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Ribs are done. Man, the smell is amazing. Mista, I bet you drive your neighbors crazy when cooking on yours.

This thing holds temps like a dream. 220-240 all day so far on one load of charcoal, about 1/2 bag of royal oak with about 10 briquets of Kingsford to get things going.

The butts are at 150.
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Unread 01-20-2007, 06:13 PM   #54
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BTW, I bought one of the step bits, made drilling holes much easier!
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Unread 01-20-2007, 06:14 PM   #55
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Quote:
Originally Posted by jgh1204
Ribs are done. Man, the smell is amazing. Mista, I bet you drive your neighbors crazy when cooking on yours.

This thing holds temps like a dream. 220-240 all day so far on one load of charcoal, about 1/2 bag of royal oak with about 10 briquets of Kingsford to get things going.

The butts are at 150.
Bet the ribs were done faster than usual, right?
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 01-20-2007, 07:50 PM   #56
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Yea the Drum gives ya that turbo
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Unread 01-20-2007, 07:52 PM   #57
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Yep, 3.5 hours. I was amazed. Almost let them over cook. Got them out just in time.

Temps started going up to 250, plugged up two holes and now they are back at 235. Butts at 155.

Used some peach wood from an old tree I cut down 2 years ago. That is some good stuff maynard. Would like to find some more of that.
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Unread 01-20-2007, 08:12 PM   #58
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You will be hard pressed to out cook a load of coals.I usually end up shaking out the ash when the fire goes out and saving coals for the next cook.
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 01-20-2007, 08:27 PM   #59
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Now if I can just find a webber lid.
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Unread 01-20-2007, 08:31 PM   #60
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I like having the Kettle for burgers and the lid is available
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